Idli Milagai Podi

Description

Here’s one version of our family Idli podi recipe taken from my grandma’s diary. Basically this podi is made with Whole Black gram with skin on, but ran out of those in my pantry and had to go with split black gram.

Instructions

Heat 1 tsp oil in a kadai and toast the 1. dry red chilies, garlic and curry leaves, remove. In the same pan add these in the following order and toast 2. Bengal gram, toast until slightly golden and remove, 3. Add the second tsp of oil, toast Split black gram until golden and remove, 4. Now turn off the flame and toast the coconut (the heat in the pan should work) till slightly golden. Remove and cool all the ingredients, preferrably spreading over a newspaper. Grind all the ingredients except garlic (dry red chilies + bengal gram + split black gram + curry leaves + salt + asafoetida) to a fine powder. When done add garlic cloves and run on pulse, (2 to 3 times) just to pound and blend. Cool again spreading the powder over a newspaper and then store in air-tight jars. Serve this podi liberally drizzled with gingely oil as a side for steaming hot idlis.

Notes

Yields: 10 Tablespoons (approx)

Shelf life : 2 months (Becomes stale after that due to addition of coconut)

Your Idli podi is really good ……….thank u for sharing ………and I have a doubt …….could u tell me with what other food items (apart from idli, dosa) could we have this Idli podi ? We have kids and elders in the house and they find this podi very spicy to eat …………so could u give me some idea as to how to make it eatable for them ……
please suggest . my email id is given to u .

As usual, the taste was very good. I’ve been preparing this podi for the past 5 yrs,but this time am very satisfied with the end result with your recipe. I also added a tablespoon of till (ellu) with this .

What coconut did you use??? Dry dessicated coconut (flakes) is used for my recipe and burns off the moment you add to a hot tawa and thats why the whole switching process. Fresh coconut needs to be fried little longer or till it turns light brown. ofcourse, this podi will be dominated by garlic and coconut and will be little oily. Spread them over a newspaper as explained in the recipe to absorb excess oil.

looks good. but not gonna try now.. as we had lot podi for sometimes.. but will try for sure… the coffee grinder was so damn expensive here.. i was sad tat i was not using.. thanks to SIO.. made some podi.. goin to make some new podis available here… so its not waste… thank for posting it mam…

btw, my grand ma makes this sort of podi too. but with some ellu as well… and she said tat it can be stored for long if its made with gingelly oil.. tats why ppl made pulisatham and all with gingelly and took for trips those days..

I have 1 doubt mam.. i bought halal chicken 14 days before.. i used half of chicken.. still i have some chicken.. can i use that? i put it in freezer only.. i have doubt to use that.. halal meet they wont mention any expire date… pls let me know..

Ofcourse its quite hard to grind with a blender. Try grinding the dry ingredients first, then pound the garlic separately with a mortar and pestle. Mix it with the powder. Other choice is to go for a coffee grinder, which you can get for $ 10 to $15, comes in very handy for these spices mixes. Check my selection under Amazon store for an idea and buy thru our site if you wish. Thanks.

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